Receta Creamy Squash Soup
Creamy Squash Soup
One of my favorite things during the fall/winter is squash soup (I hear my younger self laughing at the thought). This is finally a concoction that I will share-the others just weren’t up to par. The fun thing about this recipe is that before you puree it, it just looks like a vegetable soup, but once pureed, it is the most creamy, thick squash soup…
Creamy Squash Soup
INGREDIENTS:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup carrots-diced
- 2 stalks celery-diced
- 1 cup onion-diced
- 4 garlic cloves-minced
- 4 cups squash-diced (about 2 squash)
- 1 cup potato-diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons paprika
- 32 ounces low sodium chicken broth
- 1 tablespoon brown sugar
- 1/2 cup Craisins
DIRECTIONS:
In a large stock pot, melt heat the olive oil and butter. When butter is melted add the carrots, celery, onions and garlic. Saute about 6 minutes or until onion is tender, then add the squash, potato, salt, pepper, paprika and chicken broth. Bring to a boil, then cover and simmer for 30-40 minutes or until the potato and squash are tender (check with a fork). Stir in the brown sugar to taste.
Using an immersion blender, blend until smooth and creamy. When you are ready to serve, drop a few Craisins in the bottom of a soup bowl, pour in the soup and then add more Craisins to the top.
Ingredients:
Directions: